Combine first 4 ingredients in a small bowl; stir well. Add milk and margarine, stirring just until flour mixture is moist. Divide batter evenly between 2 (10-ounce) custard cups coated with cooking spray. Top each with 1/2 cup blueberries.
Bake at 375° for 35 minutes or until lightly browned and fruit topping is bubbly.
I liked that there is no egg and you can use a lot of fruit. The cake was decent. The first batch I made, I used half the sugar and whole wheat pastry flour, it tasted mildly sweet and tart. The edges were crunchy with a moist center. I felt like I was wasting electricity baking two tiny deserts.
For my second batch, I doubled the recipe and baked it in an 8x8 pan with banana slices on top (4 bananas). Used dry milk mixed with water. It came out fine.
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